GABRIEL RUCKER: CHICKEN AND BROCCOLI FETTUCINE ALFREDO
Portions: Four
INGREDIENTS
½ lb Dry fettuccine noodles
½ head Broccoli, cut in small florets
3 cloves Garlic, peeled, minced
½ Yellow onion, diced
1 tbsp Black pepper
1 tbsp Poultry seasoning
¼ cup Butter (½ stick)
½ cup Milk 1 cup Cream
¾ cup Parmesan, grated plus some for finishing
½ cup Asiago, grated
¾ lb Chicken breast, sliced
⅛ tsp Tabasco
½ bunch Curly parsley, chopped
½ tbsp Salt Toasted and seasoned bread crumbs
INSTRUCTIONS
1. Boil a large pot of salted water, blanch broccoli florets for about 1 min, remove.
2. Boil pasta in water for 12 to 14 min drain in sink and toss with a splash of olive oil.
3. In a large skillet melt butter and brown chicken lightly, remove chicken from pan.
4. In the same pan, sweat onion and garlic with black pepper and poultry seasoning, salt.
5. Add milk and cream and reduce by 1/3 remove heat and stir in cheeses and broccoli. Reserve some cheese for finishing.
6. Add pasta and chicken back to pan. Season with Tabasco, if you like, then stir to combine. Plate in large bowls and top with extra cheese and bread crumbs.
7. Cool in tupperware in fridge with no lid for 2 hours; once cold put a lid on it. Keeps up to 7 days in refrigerator.